My room-mate Yin Ying-Mei is a PhD candidate in tourism studies, and is studying how food tourism affects emotional states and mental health. So it’s quite fitting that last night she treated me and a friend to her delicious handmade noodles, Shandong-style.

Ying-Mei is self-deprecating about her cooking overall, but proud of her skill with noodles.  First, she made a simple dough with wheat flour, cold water, and an egg, then patted it into a ball.

Then she laid some cellophane on the counter, sprinkled more flour, and began to roll out the dough.

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Watching Ying-Mei roll out the dough is hypnotic! 

When it was paper thin, Ying-Mei dusted the dough with more flour and folded it over, then used a cleaver to slice delicately thin noodles:

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She made it look so easy…

The noodles were carefully placed in boiling salted water and cooked till tender. Ying-Mei topped them with ground pork in a rich black bean, garlic, and red chili sauce. Delicious! A nice way to prepare for the new year.  I wish you all a happy, prosperous, and fun 2017 from Taipei!

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Ying-Mei and her friend Ms. Ting, ready to dig into a fantastic Shandong style meal.

 

 

 

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